Located right in downtown Denpasar, next to the Bali Museum and the Jagatnatha Temple, the Puputan Badung field, which now has the new name of I Gusti Ngurah Made Agung field, has always been a favorite hangout for locals and tourists.
As the saying goes: “Where there’s sugar, there’re ants”. The breezy public park is a favorite trading spot for street vendors. Among them are the sate kebet vendors. Kebet is the Balinese word for fan, the tool usually used by satay vendors to keep the charcoal burning hot when roasting their satay.
Fresh cubed pork will be marinated with liquid Balinese palm sugar for some 30 minutes. The slices of pork are then seasoned with a mixture of red chilies, small green chilies and the Balinese traditional spice mix base genep, also known as bebungkilan. Afterwards, the cubed meat is stuck onto bamboo skewers, ready to be grilled, ready to serve any hungry customers. For only Rp 10,000 a customer gets a plate of ketupat (rice cake) with eight skewers of hot and sweet sate kebet. Spicy chili condiment and sweet soy sauce complement the dish. The tenderness and succulent taste of the sweet spicy pork meat makes a mere portion of sate kebet never enough.